Fortnum's Kitchen Hazelnut & Chocolate Mousse Recipe
The Hazelnut & Cocoa Paste takes this mousse to another level. Finished with crushed hazelnuts, olive oil and flakey salt, it turns a childhood favourite into a decadent dessert.
What you'll need
SERVES 4
60g The Descent To Darkness 70% Dark Chocolate Bar, broken into chunks
3 white eggs
60g caster sugar
100ml double cream
Extra virgin olive oil, to serve
Flaky salt, to serve
Chopped hazelnuts, to serve
What to do
1. Place a heatproof bowl over a small saucepan with some water in it, making sure that the bottom of the bowl doesn’t touch the water. Place over a medium-high heat so that the water comes to the boil.
2. Add the dark chocolate and Hazelnut & Cocoa Paste to the bowl and melt gently, stirring occasionally. Once melted, set aside and let cool slightly.
3. In the meantime, whisk the egg whites and sugar together in a clean bowl until soft peaks form. In a separate bowl, whisk the cream until light and fluffy. Fold the egg white mixture into the chocolate and then fold in the cream.
4. Cover and set in the fridge for a couple of hours or overnight.
5. Serve with chopped hazelnuts, olive oil and flakey salt.
Inspiration
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